Momokawa

Category: Low Carb / High Protein

  • Squid Ink Handmade Pasta

    Squid Ink Handmade Pasta

    You can substitute squid ink handmade pasta with store bought one and cut the cooking time.

    Serves 2

    For pasta

    1 cup of semolina flour (1/2 cup Bread flour and 1/2 cupall purpose flour )
    1 medium size egg
    I teaspoon of squid ink
    1 tablespoon of olive oil
    1 tablespoon or less Water ( adjust the amount of water to size of egg, 1 tablespoon or less)

    For Sauce

    1 clove of garlic
    1-2 pieces of etiolate
    2-3 grape tomato (any tomato is good!)
    4-5 shrimps pealed and vein removed
    1 slice mushroom
    1 cup of dashi (Japanese bonito broth) or water
    2 tbsp heavy cream
    1/4 tsp old bay seasoning

    Instruction

    Pasta

    Put all the ingredients, except water, into a bowl.
    Mix well, add water until dough forms.
    Knead until black color becomes even.
    Wrap with plastic and leave in a fridge for 2-3 hours.
    Sprinkle flour on the dough and roll it with the pasta machine 2-3 times.
    You just made noodles!

    Make sure to sprinkle noodles with a lot of flour. This will prevent them from becoming sticky.

    Sauce

    Prep
    Slice vegetables, as pictured above.
    In the meantime boil water in a separate pan for your pasta.
    Add olive oil (1-2 tbsp) to a frying pan, grill shrimps until they turn red. Remove from the pan, put aside.

    Add garlic, shallot, tomato, and mushroom to the frying pan. Cook for about 3-4 minutes.

    Add dash or water. Simmer down until half of the liquid is left. Add salt and pepper.
    Bring the shrimps back to the pan and add 2 tablespoon of heavy cream. Cook at medium heat 2-3 min.
    Add salt and olive oil to the boiled water and add pasta. Cook for about  2-3 min.

    Bring the pasta into the sauce and stir well.

    Enjoy!

  • Why Do We Need To Eat Vegetable Salad First?

    Why Do We Need To Eat Vegetable Salad First?

    The simple answer is in these three words: Fiber, vinegar and lipid.

    When glucose level (blood sugar level) rises sharply with a meal, insulin is secreted into our bloodstream. Insulin has storing sugar as fat function. Excessive insulin secretion can result in weight gain.

    Among the three macro-nutrients (proteins, lipids, carbohydrates) the carbohydrate is equal to sugar and can easily lead to blood glucose level raise. Most of us tend to avoid lipids because they’re high in calories. But the truth is, it takes time for our bodies to digest and absorb them, so it’s hard for them to raise your blood sugar level. Vinegar also has suppressing blood sugar level function.

    Thus when we eat salad with dressing before main meal, we help suppress a sudden rise in blood glucose level from the meal. As a result, even with the same amount of food consumed, the way calories are absorbed is changed.

    One more benefit of having a salad, especially with Japanese food such as sushi, is that one of the component from the fresh greens called chlorophyll helps diminish and clear the fishy aftertaste in your mouth. That’s another secret of why our sushi give you a refreshing effect after the meal ☺

  • AQUA PAZZA

    AQUA PAZZA

    Ingredients

    For Fish

    1 whole white fish or filet with skin (either branzino, snapper or sea bass)

    Salt & pepper

    1 teaspoon chopped tarragon

    1 teaspoon olive oil

    For Soup

    6-8 little neck clams

    2 sticks celery, cut

    1 medium sized potato, cubed

    2 cloves garlic, crushed

    5-8 grape tomatoes

    5-6 green olives

    Salt & pepper

    1 teaspoon olive oil

    3/4 cup water used to blanch clams

    1/4 cup chicken broth (alternatively fish broth or kelp broth)

    For Garnish

    Sliced paprika

    1 teaspoon chopped tarragon

    Preparation

    1. Sprinkle fish with salt and set aside to drain on a paper towel for 15–20 min. This is to expel the excess water in the fish.
    2. Remove drained fish from the paper towel and sprinkle with tarragon.
    3. Wash clams with a brush thoroughly and soak in salted water in a stainless steel bowl, overnight. Instead of soaking clams overnight, you can blanch them in 2 cups of water.
    4. Once the shells have opened, remove from the bottom of skillet and wash each clam individually in the same water used for blanching.
    5. Strain the water into a separate container. This water will be used for the clam soup.
    6. Cut all vegetables into small pieces.

    Cooking

    1. Heat olive oil in a skillet and add garlic, celery and olives. Sauté for 5–6 min. on medium heat.
    2. Add clam soup (strained water from earlier), chicken broth and a potato and simmer until the potato is tender.
    3. In a large frying pan heat olive oil and add fish. Fry on medium heat until fish is browned. Depending on the size of the fish it’ll take 5-8 min.
    4. Add the entire soup content, including clams, tomatoes and paprika into frying pan. Cover and simmer on medium low for 5-7 min.
    5. Add some salt and pepper to taste. Note: Fish and clams make a tasty and flavorful broth, so salt is usually not needed.

    Nutrition Comments

    Fish is rich in protein and low in fat. The fish oil is a good source of omega-3 fatty acids, DHA and EDP. Clams contain a lot of minerals and taurine that helps reduce and stabilize high blood pressure, reduce cholesterol, fortify the liver and can also act as a preventative means for diabetes.